Study on the Dietary Factors of Esophageal Cancer

Sun, Guiju; Wang, Tingting; Huang, Guiling; Su, Ming; Wang, Jiasheng; Wang, Shaokang; Liu, Fukang

doi:10.5772/28696

Cited by 1 publication

(2 citation statements)

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“…Some researchers have reported that high temperature tea intake was associated with 1.6 fold increase risk of E-ca in Japanese, and also showed 32 of 47 independent reports from 39 different studies to have a strong correlation between hot beverages and ESCC. 7,21,22 Our study shows that 64% of the E-ca affected patients used different types of drugs i.e. pain killer, proton pump inhibitors and others, due to illiteracy, initially use self-medication, than by relative suggestions, in 3 rd step from medical store & general practitioners and lastly came to consultant opinions which were so late.…”

Section: A H E a D O F P R I N Tmentioning

confidence: 79%

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Correlation of predisposing factors and Esophageal Malignancy in high risk population of Baluchistan

Ishaque

Achackzai²,

Din³

et al. 2022

Pak J Med Sci

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Objectives: To determine frequency of esophageal malignancy in Balochistan and to evaluate its correlation with predisposing and dietary factors. Methods: This cross-sectional study was conducted from Jan 2019 to Dec 2020, at two tertiary care hospital of Quetta which caters to the entire population of province. The total number of 207 cases of esophageal biopsies were received and morphological diagnosis done by H&E staining. Results: Out of 207 (N) esophageal biopsies cases, malignancy were observed in 65%, chronic esophagitis in 19%, benign esophageal lesion in 1% and other esophageal lesions were observed in less than 4% of samples. Association with aggravating factors included tea 80.5%, use of drugs 64%, spicy food 57%, salted food 53%, quid & tobacco taken orally and through nose 44% and cigarette smoking 21.5%. The protective factors include fresh fruit 90%, fish 64% and milk 55% which were never or occasionally taken, meat chicken and beef intake was 63% & 53% and vegetable intake was 52%, but 72.5% of cases never used alcohol and mutton meat was not used by 50%. Conclusion: Esophageal cancer was associated in those groups of people which may regard as having high risk factors. These include increased intake of spicy/salted food, hot beverages, drugs, quid and smoked tobacco, coupled with low intake of fruits and vegetables, lack of awareness and low socioeconomic status. doi: https://doi.org/10.12669/pjms.38.3.4612 How to cite this:Ishaque SM, Achakzai MS, Ziauddin, Pervez S. Correlation of predisposing factors and Esophageal Malignancy in high risk population of Baluchistan. Pak J Med Sci. 2022;38(3):---------. doi: https://doi.org/10.12669/pjms.38.3.4612 This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Section: A H E a D O F P R I N Tmentioning

confidence: 79%